Meat + Poultry - June 2007 - 42
CARGILL
U Sealed Air
CRYOVAC
Foo d Pa c k a g
io g S ys t e o s
OUR SECRET
IS SIMPLE.
No really, that's the secret - simple.
Consumers tell us they want to
get dinner on the table faster.
No more chopping and marinating.
"When you take over a business that was successful, you
need to understand the business and what they did."
it," says Allen of the workers adopted
in the acquisition. Along with most of
the hourly and administrative employees, about 95 percent of the management from Better Beef still work at the
Guelph operation today.
"When you take over a business that
was successful, you need to understand
the business and what they did," including the products produced, the customers and the value created by the products
for the customers and end users, says
Allen. As for adopting changes in the
plant, some of the more evident changes
after the acquisition targeted workplace
safety issues. For workers in the two
processing plants, Cargill issued some
additional protective equipment as well
as scheduling regularly periodic safety
meetings and stressing the importance
of communicating safety-related information to employees. Systems also were
put into place to monitor and measure
in-plant safety. With nine other beef processing facilities in the Cargill system,
many of the food safety and production
practices from those plants are being
adopted at the Dunlop plant. Microbial
testing conducted at specified intervals
to ensure intervention effectiveness is
one example of the food safety practices being adopted.
"There was a shift in mindset even
on the part of supervisors," says Disyak
from the Watson facility, of Cargill's ef-
forts to ensure the safety of employees
as one of its first initiatives at the newly
acquired company.
Since the Cargill acquisition, production levels at the Guelph operation
has stayed much the same as efforts
to keep servicing the same customers
in the region has been the goal while
sourcing its supply of cattle from a rea-
Quicker cooking. Less clean
up. We know because we ask
them. And then, whether it's
fresh or pre-cooked, produce or
protein, we deliver.
impe eps
ps
Take Cryovac ® Simple Steps ®.
It's heat-and-serve, microwavable
packaging with vacuum skin that
self-vents. Which means goodbye
hot, messy pouches, and hello
happy dinner-makers.
sonable distance. What has changed
somewhat is the ability for the company
to more widely distribute its products,
"either farther away or through one of
our other distribution channels," says
Allen, as Cargill Meat Solutions utilizes its distribution expertise around
Chicago and the Northeast to develop
more momentum for the Better Beef
brand.
We would like to hear from you - to comment on
this story or to request reprints, contact us by
e-mail at: meatpoultry@sosland.com.
Heat-and-serve is just the beginning.
From ready-to-cook to convenient
portions, Cryovac solutions are all
designed to make mealtime simple
for busy consumers.
For more information, visit us at
www.cryovaclistens.com.
http://www.cryovaclistens.com
Meat + Poultry - June 2007
Table of Contents for the Digital Edition of Meat + Poultry - June 2007
Contents
Meat + Poultry - June 2007 - 1
Meat + Poultry - June 2007 - 2
Meat + Poultry - June 2007 - 3
Meat + Poultry - June 2007 - Contents
Meat + Poultry - June 2007 - 5
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https://digital.meatpoultry.com/sosland/mp/mp_2025_02_01
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2025
https://digital.meatpoultry.com/sosland/mp/ippe-preshow-december-2024
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